Lagrange 229 001 Mode D'emploi page 37

PLANCHA MO:WOK mise en page
The vendor's legal warranty obligations in no way exclude the
Manufacturer's legal warranty obligations relating to faults or
manufacturing defects in accordance with Article 1641 and
subsequent articles of the French Civil Code.
In the event of a breakdown or malfunction, contact your
retailer.
In the event of a technical fault occurring within 8 days of
purchase, the appliance may be exchanged. After this
period, it is repaired by LAGRANGE's after-sales service
RECIPES
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PLANCHA LAGRANGE RECIPES
FISH AND SHELLFISH
Prawns on skewers (for 2 people)
175g of prawns with their shells removed - 2 tablespoonfuls
of lemon juice - 1 tablespoonful of fresh cut parsley
1 tablespoonful of olive oil - 35g of butter - 1 clove of cut
garlic salt and pepper.
Place the prawns, parsley, lemon juice, and the salt and
pepper in a dish and leave them to marinate for 30 minutes.
Melt the butter in a saucepan with the olive oil and garlic.
Add the prawns to the preparation. Stir and place the
buttered prawns on skewers.
Place the prawns on the preheated Plancha and leave them
to cook for 5 minutes.
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King prawns
12 fresh king prawns with their shells still on - oil - 1 lemon.
Slightly oil the king prawns with a brush. Preheat the Plancha
and then place the king prawns on the plate. Wait until the
shells begins to grill and then turn them over. Carry out the
same operation for the other side.
Serve with lemon wedges.
Mussels à la Plancha (for 4 people)
2 kg of mussels - parsley
Scrape the mussels and wash them in order to remove any
impurities. Place them on the Plancha once you have oiled it
and made sure it is properly heated up. Remove them when
they crack open. Season them with raw parsley or chopped
parsley.
Salmon with dill (for 6 people)
6 pieces of salmon steak - 3 teaspoonfuls of chopped dill -
salt and pepper
Butter sauce: 100g of melted butter - 3 lemons - 4 pinches of
chives - salt.
Cook the salmon steaks on the Plancha (5 minutes for each
side). Sprinkle with chopped dill. Add salt and pepper.
Serve with lemon butter sauce.
Grilled trout in mustard cream (for 4 people)
4 pieces (150g) of trout steak - 5 courgettes -
4 tablespoonfuls of traditional mustard - 4 tablespoonfuls of
fresh cream soup - olive oil - salt and pepper.
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